Turkey, Vegetable, and Bean Soup
- Ready In:
- 9hrs 15mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 2 carrots, cut in large chunks
- 1 turkey carcass
- 1 large onion, quartered
- 2 celery ribs, cut into chunks
- 3 sprigs parsley
- 1 bay leaf
- 1⁄8 teaspoon dried thyme
- 10 cups water
- 2 tablespoons butter (can use olive oil)
- 2 leeks, cleaned and thinly sliced
- 4 carrots, thinly sliced
- 1 (16 ounce) can cannellini beans, drained and rinsed
- 1⁄4 cup fresh parsley, chopped
- salt and pepper
- chopped cooked turkey (optional)
directions
- In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
- Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
- Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
- In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
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RECIPE SUBMITTED BY
LonghornMama
United States